Teff Injera with Veg
This recipe features a traditional Ethiopian flatbread made from teff flour, known for its unique tangy flavor and spongy texture. It is served with a vibrant and hearty vegetable stew, making it a complete and satisfying vegan meal. The Injera requires fermentation, adding a distinctive sour note.
An original recipe by Forkin
- Total time
- 13 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 535 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
injera
- 2.5 cupteff flour
- 3.5 cupwater
- 0.5 tspbaking powder
- 0.25 tspsalt
veg stew
- 1 pcsyellow onion, finely chopped
- 3 clovegarlic, minced
- 1 tbspginger, grated
- 2 tbspberbere spice blend
- 1 tbsptomato paste
- 1.5 cupvegetable broth
- 2 pcspotato, peeled and diced
- 2 pcscarrot, peeled and sliced
- 300 ggreen cabbage, chopped
- 3 cupkale, stems removed, chopped
- 2 tbspolive oil
Equipment
large bowl · large pot · clean cloth · ladle · whisk · dutch oven · non-stick pan
The method
Step by step
- 1
Combine the teff flour and water in a large bowl, whisking until smooth. Cover the bowl with a clean cloth and let it ferment at room temperature for 24-48 hours, or until bubbly and slightly sour-smelling.
Cook’s note: The fermentation time can vary depending on room temperature; warmer conditions speed up the process.
- 2
After fermentation, stir the baking powder and salt into the teff batter. The consistency should be like thin pancake batter; add a little more water if it's too thick.
About 5 min
Cook’s note: The final batter should be thin enough to spread easily but not watery.
- 3
Heat a non-stick pan or griddle over medium heat. Pour a ladleful of injera batter onto the hot pan, tilting to spread it evenly into a thin, round crepe.
Cook’s note: Do not flip the injera. It cooks only on one side.
- 4
Cook the injera until small holes (called 'eyes') appear on the surface and the edges begin to curl up, about 2-3 minutes. The surface should be dry to the touch.
About 3 min
Cook’s note: Adjust heat as needed to prevent burning while ensuring the 'eyes' form.
- 5
Remove the injera from the pan and place it on a plate. Cover with a clean cloth to keep it soft and warm. Repeat with the remaining batter until all injera are cooked.
About 30 min
Cook’s note: Stacking the injera and covering them helps maintain their pliable texture.
- 6
For the vegetable stew, heat the olive oil in a large pot or Dutch oven over medium heat. Add the yellow onion and cook until softened, about 5-7 minutes.
About 7 min
- 7
Stir in the garlic and ginger, cooking for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 8
Add the berbere spice blend and tomato paste, stirring constantly for 2-3 minutes to allow the spices to bloom.
About 3 min
Cook’s note: Blooming the spices enhances their flavor significantly.
- 9
Pour in the vegetable broth, then add the potato and carrot. Bring the mixture to a simmer, then reduce heat, cover, and cook for 15 minutes, or until vegetables begin to soften.
About 15 min
- 10
Stir in the green cabbage and kale. Continue to simmer, covered, for another 10-15 minutes, or until all vegetables are tender.
About 15 min
Cook’s note: Add a splash more broth if the stew becomes too dry.
- 11
Taste and adjust seasoning as needed. Serve the hot vegetable stew alongside the fresh injera, using pieces of injera to scoop up the stew.
Per serving
Nutrition
- Calories
- 534.6kcal
- Protein
- 17g
- Carbs
- 96.7g
- Fat
- 10.1g
- Fibre
- 14.9g
- Sugar
- 9.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover injera and vegetable stew separately in airtight containers in the refrigerator.
Reheat the stew gently on the stovetop or in the microwave. Injera can be warmed briefly in a pan or microwave to soften.
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